Fermented Sauces and Relishes Evening Class was successfully added to your basket

Fermented Sauces and Relishes Evening Class
Fermented Sauces and Relishes Evening Class
Fermented Sauces and Relishes Evening Class

Learn how to make fermented sauces and relishes with fermenting expert with Lucie Cousins on this evening class.

Course Details

Fermenting foods is an ancient way of preserving and enriching foods and a wonderful way to boost your health. 

Lucie will explain the science behind fermented sauces, slaws and relishes and you will learn the techniques to make ferments such as:

  • Fermented Ketchup - A healthy fermented twist on ketchup, a tangy lacto tomato sauce is low in sugar and free from preservatives
  • Fermented Salsa Verde - A fermented fresh green herby salsa
  • Sauerkraut Slaws- A fermented sweet, crisp fermented slaw
  • Fermented Apple Sauce - A cultured apple sauce, live and spiced

The evening will be a mixture of demonstration and hands on practical exercises in small groups, with lots of tips, talking and tasting.

We will provide you with a light supper and you will be given a pack of recipes with all the information to start fermenting at home.

Lucie was fabulous. Really encouraging and v helpful, even to someone who was coming to this knowing very little.

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    Dietary Suitability
    • Vegan
    • Dairy Free
    • Wheat Free
    • Soy Free

    All the recipes are vegan and gluten-free. Please let us know if you have other special dietary requirements ahead of time so we can plan accordingly.

    Skill Level
    •   Beginner

    Lucie Cousins

    About the tutor

    Lucie is Head Fermenter at Bath Culture House where she creates artisan and handcrafted raw, vegan and gluten free food and drink. Educated as a biologist, she is a lover of all living things with a particular passion for plant-biology and fungi. 

    Her interest in the ancient art of fermentation began during a career as an award-winning cheese maker on the north Cornish coast. It became clear that honing this craft was her calling, and she left the world of cheese making to pursue it.

    Lucie now teaches the art of fermentation to others as a way to better health through simple, good quality ingredients and probiotic goodness.